09 February 2015

DS's Pork Verde Recipe

Oh, oh! Aimee's making a recipe post while watching a special on her favorite place on the coast (or at least one of them) Astoria...this should be interesting :)

Dear Son's Pork Verde:

  • pork shoulder, 4#, cubed
  • sweet onions, 2, peeled, chopped
  • jalapeno peppers, 2, seeded, chopped
  • poblano peppers, 2, seeded, chopped
  • garlic, a few small cloves, peeled, chopped
  • tomatillos,  1 1/2#, peeled, chopped
  • chicken stock, 1/2 box (no salt)
  • chili powder, 1 1/2 tablespoons
  • oregano, 2 teaspoons
  • cumin, 1 teaspoon
  • green chiles, 1 can
  • hot sauce, if desired
  • kale, 2 bundles, chopped
  • cilantro, 1 bundle, chopped
  • 2-3 limes, juiced

Directions for Pork Verde:
1. In a skillet, sear cubed pork in hot oil. Season the meat with salt either before or during the searing process and sear it in small enough batches so that the pan is not overcrowded at any time. Place meat in crockpot once you have finished seared it.
2. Using the same skillet, cook onions low and slow, scrapping pan to remove any browned bits of meat leftover from searing the pork cubes.
3. When the onions are mostly caramelized, add peppers and cook them for a couple of minutes before you add the garlic. (Chef's note: if you have a gas stove, you can skip this step and char the veggies including the tomatillos. If you char the peppers peel or scrape them after you do this).
4. After removing the veggies, deglaze the skillet with chicken stock. Add all veggies, chicken stock and remaining ingredients to the crockpot except the kale, lime juice and cilantro (you'll cook the rice separately).
5. Cook pork mixture in the crockpot for 6 hours on low. Add kale one hour before serving; cilantro and lime juice a few minutes before serving (Chef's note: adding these close to serving time gives them a more pronounced taste.)

  • brown rice, 4 cups
  • 2 limes, juiced
  • cilantro, 1/2 bunch, chopped
  • chicken stock, 1/2 box (no salt)

1. About an hour before the Pork Verde is done, cook the brown rice in a separate pot according to the rice package directions.
2. Add lime juice and cilantro when the rice is done. You can also use the leftover chicken broth as part of the liquid needed to cook the rice.

Serving Suggestions:
To serve, place rice in individual bowls and top with a generous serving of the Pork Verde mixture. You can top this with sour cream or plain yogurt if you'd like. Another idea is to serve the pork with warmed tortillas, finely diced onions and cilantro.

I didn't include full information on how to prepare tomatillos, etc., so if you're unfamiliar with a certain item please check the web for information on how to prepare it or feel free to ask questions in the comment section below and I'll ask my son for you. Also, if you see a possible error let me know as I wrote this up from various texts my son and I sent each other over a period of several days :) Yep, you got to love that modern technology!
Enjoy. It's very, very yummy!

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